Pork Tamales

• 4 pounds Pork Shoulder
• 6 cups Water
• 8 Tablespoons Chile Powder
• 1/8 teaspoon Oregano
• 1/4 teaspoon Cumin
• 2 teaspoon Garlic
• 1 teaspoon Salt
• 5 pounds Masa Harina
• 1 pounds Lard
• Pork Broth
• 1 pk. Corn Husk

1. Boil meat in water until tender. Remove the meat from broth, saving broth for dough and chile. Using a fork, shred the meat and place into a pan. Add 1-1/2 cups of the broth, chili powder, oregano, cumin and garlic. Simmer for 20 minutes or until meat is tender.
2. Cream lard in a mixing bowl. Add masa flour and mix. Add enough of the broth to make the dough spreadable with a table knife.
3. Rinse the husks and soak in water until pliable. Spread the center portion of the husk with 2 Tbs. of masa. Top with chile meat mix. Vary both amounts to your taste. Fold the sides of husks toward the center, the bottom up and the top down. Tie each husk with a narrow corn husk strip.
4. Pour 2 in. of water into a large kettle and arrange the tamales on a rack above the water level. Steam the tamales for about 40 minutes.

pork shoulder, water, chile powder, oregano, cumin, garlic, salt, harina, lard, pork broth, corn husk

Taken from www.epicurious.com/recipes/member/views/pork-tamales-53069331 (may not work)